1/2 cup whole-wheat panko (Japanese breadcrumbs; such as Kikkoman)
1/2 cup chopped fresh cilantro
1 teaspoon kosher salt
1 teaspoon ground coriander
3/4 teaspoon ground cumin
3/8 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
1 pound ground sirloin (90% lean)
1 1/2 tablespoons pomegranate molasses
1 1/2 teaspoons honey
Est. added sugars 6g
How to Make It
Bring 1 cup water to a boil in a small saucepan. Add bulgur; cover, reduce heat, and simmer 12 minutes. Remove from heat; let stand, covered, 5 minutes. Spoon bulgur into a large bowl; cool slightly.
Preheat oven to 350°F.
Shred onion using large holes of a grater onto several layers of paper towels. Add onion, parsley, and next 9 ingredients (through egg) to bulgur; stir well. Add beef; mix well to incorporate. Spoon mixture into a 9 x 5–inch loaf pan coated with cooking spray. Bake at 350°F for 30 minutes or until a thermometer inserted in middle registers 160°F. Remove from oven; let stand 5 minutes. Combine pomegranate molasses and honey; brush over loaf. Cut into 8 slices.
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